Description
This Broccoli Cheese Casserole is a creamy, comforting dish featuring tender broccoli in a rich cheddar cheese sauce, topped with golden toasted breadcrumbs for a perfect crunch. Perfect as a side or a main, it combines steamed vegetables with a luscious homemade cheese sauce baked to bubbly perfection.
Ingredients
Scale
Vegetables
- 2 pounds broccoli
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Butter and Breadcrumbs
- 3 tablespoons unsalted butter, divided, plus more for greasing the dish
- 1/2 cup panko breadcrumbs
Sauce
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Instructions
- Cook the broccoli: Cut broccoli heads into florets and slice stems into coins after peeling. Boil a pot of salted water, add stems first and cook 3 minutes, then add florets and cook 3-4 minutes until bright green and fork-tender. Drain and rinse with cold water and ice to stop cooking. Drain on a towel.
- Preheat the oven and prep dish: Preheat oven to 400°F and butter a 9×13-inch glass casserole dish.
- Toast the breadcrumbs: Melt 1 tablespoon butter in the same pot over medium heat, add breadcrumbs, and stir for 2-3 minutes until golden brown. Remove to a bowl and wipe the pot clean.
- Make the cheese sauce: Melt remaining 2 tablespoons butter over medium-low heat in the pot. Whisk in flour to form a roux, cook 1 minute until nutty. Slowly whisk in milk and bring to simmer, stirring to remove lumps. Cook 2-3 minutes until thickened. Remove from heat and stir in 1 cup shredded cheddar until smooth.
- Assemble the casserole: Place drained broccoli evenly in casserole dish. Season with salt and pepper. Pour cheese sauce over broccoli, then sprinkle remaining 1 cup cheddar on top. Finish with toasted breadcrumbs.
- Bake: Bake in the preheated oven for about 20 minutes until cheese is melted and top is golden brown. Let rest 5-10 minutes before serving.
- Storage: Cool leftovers completely, then store tightly covered in the fridge for 2-3 days.
Notes
- For extra flavor, add a pinch of nutmeg to the cheese sauce.
- Use sharp cheddar for a more pronounced cheesy taste.
- Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
- Ensure broccoli is not overcooked to maintain texture before baking.
- Leftover casserole can be reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
